Easy, Lighter Scalloped Potatoes

Ok, I have a question for you all.  Have you ever had a delicious tasting, SKINNY version of scalloped potatoes?  Hmmm …. I thought not.  After a lot of experimenting (and a couple of colossal failures) and a burning desire to create a very low cal recipe, I’ve come to the conclusion that it’s not possible!  At least it’s not possible to make one that will satisfy MY taste buds.  Hence the title, Lighter Scalloped Potatoes.

I spent a lot of time creating and re-creating some low-fat ideas but there was always something missing – mainly TASTE!  I finally decided that scalloped potatoes is like apple pie, you just can’t skimp on the ingredients.  You just have to pay attention to portion control.  That does not mean we can’t make it a wee bit leaner but if you want the taste, you just gotta go for it.

 I’ve switched from cheddar to gruyere in this dish and eliminated butter – yes, eliminated – and trust me, it’s ok.  None of the ingredients in scalloped potatoes are unhealthy but when combined together it definitely creates some very rich flavors.  I’ve also eliminated the bacon because we’re serving this along with ham for Easter dinner.  If you’re like millions of others and can’t live without bacon, go for it but that means your piece is going to be very small!

I used mini potatoes and sliced them very thinly in order to skip the par boiling step and cut down on cooking time.  If you have a mandolin it’s perfect to ensure they are evenly sliced.

A lot of low fat recipes suggest using milk but I tried it on my first go and I would definitely recommend taking a pass on milk and use half and half.  Sadly, that dish went in the garbage.  The milk just isn’t thick enough and you need the richer flavor.    The combination of gruyere and parmesan cheese plus the cream was just right.

To ensure you get lots of flavor, take a piece of peeled garlic and rub it liberally on the bottom and sides of your dish.  This eliminates the need for butter and adds that extra kick we love.  Lots of fresh chives and parsley on every layer is important as well.

What kind of cook are you? Do you overcook or undercook?  I have to be careful not to take out a dish too soon because I’m always worried about burning so I tend to undercook.  I’m getting much better at leaving it in till the last minute though, where it achieves that perfect golden brown that’s going to make everyone want to dig in.

This is the last dish for the Easter menu series and I’ll be doing a round-up of them on Friday so you’ll have them all in one place for your holiday planning.  I hope you’ve enjoyed this as much as I have.   I’ve loved finding quick, easy and healthy ways to make your dinner special.  Cheers!

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